Ingredients:

  • 2 (6-ounce/170g each) Chilean Sea Bass fillets, skin on or off, patted dry
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (14g) unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh dill
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the sea bass fillets dry with paper towels. Season generously with salt and pepper on both sides.
  2. Melt butter in a small saucepan over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Deglaze with white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine reduces by half. Stir in lemon juice, parsley, chives, dill, and red pepper flakes (if using). Season with salt and pepper to taste. Keep warm.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Once the oil is shimmering and the butter is melted (and the pan is hot!), carefully place the sea bass fillets in the skillet, skin-side down if skin-on.
  4. Sear for 4-5 minutes, until the skin is crispy and golden brown (if skin-on), or until nicely browned on the bottom. Flip the fillets carefully with a fish spatula and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  5. Spoon the lemon-herb butter sauce over the chilean sea bass fillets and serve immediately.